Step 1

Day 1: Clean cucumbers and soak in ice cold water bath for 30 minutes. Drain cucumbers, trim ends, then cut into thick chunks. Pack cucumbers in a gallon sized food safe jar. Cover with boiling water. Let sit 24 hours.

Step 2

Day 2: Drain water from cucumber slices. Add salt. Pour boiling water over top of cucumbers and salt. Cover and let sit 24 hours.

Step 3

Day 3: Drain cucumbers. Add alum. Pour boiling water over cucumbers to cover. Cover and let sit 24 hours.

Step 4

Day 4: Drain cucumbers. Place pickling spice in cheesecloth tied with string to form purse. Place in jar with cucumbers. Bring cider vinegar to a boil. Pour over cucumbers.

Step 5

Day 5 and Day 6: Do nothing.

Step 6

Day 7: Drain cucumbers reserving juice. Remove cheesecloth with pickling spices and discard. Place cucumbers in large mixing bowl. Pour sugar over top of cucumbers and toss to coat. Let sit at least 2 hours.

Step 7

Heat reserved cucumber juice until scalding. Pack pickles into hot sterilized jars. Pour hot cucumber juice over top of pickles. Cover and seal.